- 8–14 pounds beef brisket
- 1 pound kosher salt
- 2 pounds coarse-ground black pepper
- Barbecue sauce of your choice
Prepare the rub by mixing the pepper and salt together until well distributed. Set aside. Trim off any excess fat from the top of the brisket. Pour half of the dry rub in a sheet pan, place the brisket in the rub and turn it so that the rub thoroughly sticks to each side of the meat. Pour more rub as needed to fully coat the brisket.
In a smoker, add oak wood (or wood chips for smaller smokers) and start your fire. Feed the fire until it reaches 250°F. Place a thermometer probe into the center of the brisket and place in the smoker. Let the brisket smoke for 7 hours. Once the thermometer reaches 160°, slather the brisket with the barbecue sauce to hydrate the meat.
Fill a 16-ounce spray bottle with water and spray the brisket. Use enough water to wet the brisket well 3 times, in intervals of 20 minutes. After the final spray, remove the brisket from the smoker and wrap tightly with butcher paper. This will seal in all the juices and fat that make it extra-tender. Cook the brisket until the thermometer reaches 205–210°. Remove brisket from the smoker and allow it to rest for 5–10 minutes.
Open the sealed bag and slice the brisket. Serve on its own for a true Central Texas experience, or with the rest of the barbecue sauce to spice things up!